SIST EN ISO 9233-2:2013

Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2007 including Amd 1:2012)

This part of ISO 9233|IDF 140 specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese of above 0,5 mg/kg and of the surface-area-related natamycin mass in cheese rind of above 0,03 mg/dm2.

Käse, Käserinde und Schmelzkäse - Bestimmung des Natamycingehalts - Teil 2: Verfahren mit Hochleistungs-Flüssigchromatographie für Käse, Käserinde und Schmelzkäse (ISO 9233-2:2007 + Amd 1:2012)

Der vorliegende Teil von ISO 9233|IDF 140 legt ein Verfahren für die Bestimmung des Natamycin-Massen-anteils oberhalb von 0,5 mg/kg in Käse, Käserinde und Schmelzkäse sowie der oberflächenbezogenen Masse von Natamycin oberhalb von 0,03 mg/dm2 in Käserinde fest.

Fromage, croûte de fromage et fromages fondus - Détermination de la teneur en natamycine - Partie 2: Méthode par chromatographie liquide à haute performance pour fromage, croûte de fromage et fromages fondus (ISO 9233-2:2007, Amd 1:2012 inclus)

L'ISO 9233-2|FIL 140-2:2007 spécifie une méthode de détermination de la teneur en natamycine présente dans le fromage, la croûte de fromage et les fromages fondus supérieure à 0,5 mg/kg et de la masse, exprimée par rapport à la surface, de natamycine de la croûte de fromage supérieure à 0,03 mg/dm2.

Sir, skorja sira in topljeni sir - Določevanje natamicina - 2. del: Metoda tekočinske kromatografije visoke ločljivosti za sir, skorjo sira in topljeni sir (ISO 9233-2:2007, vključno z Amd 1:2012)

Ta del ISO 9233|IDF 140 določa metodo za določevanje natamicina z masnim deležem nad 0,5 mg/kg v siru, skorji sira in topljenemu siru ter mase natamicina na površini skorje sira nad 0,03 mg/dm2.

General Information

• Status: Withdrawn
• Public Enquiry End Date: 14-Mar-2013
• Publication Date: 06-Aug-2013
• Withdrawal Date: 12-Jun-2018
• ICS: 67.100.30 - Cheese
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 13-Jun-2018
• Due Date: 06-Jul-2018
• Completion Date: 13-Jun-2018
• Ref Project: EN ISO 9233-2:2013 - Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2007 including Amd 1:2012)

Relations

• Replaced By: SIST EN ISO 9233-2:2018 - Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)
• Effective Date: 01-Jul-2018

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 9233-2:2013
01-september-2013
6LUVNRUMDVLUDLQWRSOMHQLVLU'RORþHYDQMHQDWDPLFLQDGHO0HWRGDWHNRþLQVNH
NURPDWRJUDILMHYLVRNHORþOMLYRVWL]DVLUVNRUMRVLUDLQWRSOMHQLVLU,62
YNOMXþQR]$PG
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part
2: High-performance liquid chromatographic method for cheese, cheese rind and
processed cheese (ISO 9233-2:2007 including Amd 1:2012)
Käse, Käserinde und Schmelzkäse - Bestimmung des Natamycingehalts - Teil 2:
Verfahren mit Hochleistungs-Flüssigchromatographie für Käse, Käserinde und
Schmelzkäse (ISO 9233-2:2007 + Amd 1:2012)
Fromage, croûte de fromage et fromages fondus - Détermination de la teneur en
natamycine - Partie 2: Méthode par chromatographie liquide à haute performance pour
fromage, croûte de fromage et fromages fondus (ISO 9233-2:2007, Amd 1:2012 inclus)
Ta slovenski standard je istoveten z: EN ISO 9233-2:2013
ICS:
67.100.30 Sir Cheese
SIST EN ISO 9233-2:2013 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN ISO 9233-2:2013

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SIST EN ISO 9233-2:2013


EUROPEAN STANDARD
EN ISO 9233-2

NORME EUROPÉENNE

EUROPÄISCHE NORM
May 2013
ICS 67.100.30
English Version
Cheese, cheese rind and processed cheese - Determination of
natamycin content - Part 2: High-performance liquid
chromatographic method for cheese, cheese rind and processed
cheese (ISO 9233-2:2007 including Amd 1:2012)
Fromage, croûte de fromage et fromages fondus - Käse, Käserinde und Schmelzkäse - Bestimmung des
Détermination de la teneur en natamycine - Partie 2: Natamycingehalts - Teil 2: Verfahren mit Hochleistungs-
Méthode par chromatographie liquide à haute performance Flüssigchromatographie für Käse, Käserinde und
pour fromage, croûte de fromage et fromages fondus (ISO Schmelzkäse (ISO 9233-2:2007 einschließlich Amd
9233-2:2007, Amd 1:2012 inclus) 1:2012)
This European Standard was approved by CEN on 16 May 2013.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same
status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United
Kingdom.





EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2013 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 9233-2:2013: E
worldwide for CEN national Members.

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SIST EN ISO 9233-2:2013
EN ISO 9233-2:2013 (E)
Contents Page
Foreword .3

2

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SIST EN ISO 9233-2:2013
EN ISO 9233-2:2013 (E)
Foreword
The text of ISO 9233-2:2007 including Amd 1:2012 has been prepared by Technical Committee ISO/TC 34
“Food products” of the International Organization for Standardization (ISO) and has been taken over as EN
ISO 9233-2:2013 by Technical Committee CEN/TC 302 “Milk and milk products - Methods of sampling and
analysis” the secretariat of which is held by NEN.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by November 2013, and conflicting national standards shall be withdrawn
at the latest by November 2013.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Be
...